Creamy Harvest Vegetable Soup

Sasha Kamen


Delicate, rich and yummy. A blustery day kind of soup and perfect for celebrating Mabon, or the Autumnal Equinox.

pinch tips: How to Skin Carrots, Potatoes and Apples




Stove Top


2 cans chicken or vegetable broth, or one each
1 peeled and sliced sweet potato
1 cup water
5 green cardamom seeds
2 parsnips, peeled and chopped
2 winesap apples, peeled, cored and chopped
1 small butternut squash
1 tblsp. grade a maple syrup
1 tblsp. honey
1/4 tsp. ground cloves
1 pint heavy cream (may substitute 1/2 & 1/2 but it won't be as thick)
salt and white pepper

Directions Step-By-Step

Boil sweet potatoes in broth until soft. Reduce heat to low or simmer.
Start hacking at the squash. Toss in pieces as you get them peeled and chopped.
Take a break and get a glass of wine.
Finish butchering the %&$#@! squash.
Add the rest of the squash and stir in syrup and honey. If getting too thick, you can add a little more water. Simmer until squash is soft.
Strain soup and mash vegetables, apples, etc. with a potato masher, or put through a potato ricer, or blend with a stick blender.
Return vegetable mixture to the hot broth and stir to blend.
Add a little of the hot soup to the cream in a measuring cup. Then slowly add cream mixture to the hot soup stirring constantly.
Correct the seasoning, adding salt and white pepper if necessary. Ladle into bowls and garnish with a dash of ground nutmeg.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Hashtags: #holiday, #autumn, #mabon